Water adjustments and hop flavor

[Calder]

Over the past couple of years I have done partial-mash/partial-boil. Slowly increasing the amount of grain and reducing the amount of extract. I am now about 80%+ grain.

Maybe I'm just an addict and need more with every fix, but I'm finding my 'hoppy' beers are having less 'hoppiness' (if you know what I mean) than they used to.

I wonder if there are salts in the extract which help bring out hop flavors. Any extract I use now, is added at flame out, and is very little, so isn't in the boil.

Can I do anything to my water to improve 'hop-presence'?

I do not know my water chemistry. All I know is that it is hard. Even getting an analysis wouldn't help, since it comes from 2 sources at different times, and you never know which is supplying the water.

 

[grathan]

You could try adding some lactic acid to your water. Perhaps start with 1ml and keep doubling that every batch if things keep improving.

 

[slcalex]

I brew very similar to you. About 80% grain, 20% extract.

I use 2.5 gallons spring water and the rest (sparge, top-off) is RO water. I also add about 1-2tsp of gypsum in the last 10 minutes of my boil. I have been happy with the hop presence.

Do you do an extended hop stand or dry hop?